4 lb Roma tomatoes, seeded and cut into quarters
3-4 Tbsp olive oil
1 large onion, sliced thin
1/2 bulb fennel, sliced thin
2 cloves garlic, sliced
1 bay leaf
1 Tbsp fresh oregano, minced
1/2 cup white wine
1/2 can pitted large black olives (not Greek olives — too salty), sliced
Lots of fresh ground black pepper, to taste
1-1/2 lbs long and stringy pasta of your choice: linguine, spaghetti, etc.
2 Tbsp sea salt
Fresh-grated Parmigiano-Reggiano cheese
In a stock pot, cook the tomatoes in olive oil over medium heat for 10 minutes. Add onion, fennel, garlic, bay leaf, oregano and wine, and cook uncovered for 30-45 minutes, until the tomatoes break down. Add the olives and black pepper, and continue cooking for 15-30 minutes more until the sauce has reduced to desired thickness. At the same time as you add the olives, bring 6-8 quarts of water to a rolling boil in a large stockpot. Add 2 Tbsp sea salt, and the pasta. Cook for 7-8 minutes, and taste. When the pasta is almost al dente, drain and add to the tomato sauce along with any water that clings to the pasta. Stir, add a scant 1/4 cup of the pasta cooking water, and cook until the pasta and sauce have married, 2-3 minutes. Serve hot, with grated cheese.